INGREDIENTS:

2 lbs. venison, any cut of meat   
3 cups Swanson beef broth
2 tbsp. extra virgin olive oil
1 tsp. bacon drippings
7 potatoes, peeled/quartered
3 large onions, coarsely chopped, reserve 2/3 for layer cooking
2 garlic cloves, crushed
1 lb. carrots, cut into 1" pieces or baby carrots
1 tbsp. Worcestershire sauce
1 bay leaf
1 tsp. dry oregano
1/4 cup cold water (for thickening)
1 tbsp. Morton table salt
1 tsp. freshly ground black peppercorns (Tellicherry)
1 tsp. Wild Bill's Meat Rub
1 tsp. Sauer's meat tenderizer or Adolph's tenderizer
1/4 cup all-purpose flour (for thickening)
1 beef bouillon cube
1/4 teaspoon rosemary, dried or fresh (optional)
1/4 teaspoon thyme, dried or fresh (optional)

Coat both sides of venison with a liberal amount of Wild Bill's Meat Rub and a light sprinkling of meat tenderizer.  Heat oil in Dutch oven over medium heat and brown meat.  Add 1/3 of chopped onions, garlic, Worcestershire sauce, bay leaf, oregano, bacon drippings, salt, pepper, Wild Bill's Meat Rub and beef broth.  Simmer, covered,  2  - 3 hours or until meat is tender.  Add carrots and cook 20 minutes.  Add potatoes and reserved onions, continue to cook until vegetables are tender, about 30 - 45 minutes.  Mix flour and cold water, stir into stew.  Cook and stir until thickened and bubbly.  Add browning sauce if desired.  Remove bay leaf.

YIELD:  6 servings